Canning and preserving

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LIBRARY

UNIVERSITY OF CALIFORNIA.

Received JAN 13 1893 . iSg
Accessions No. 5"axr|^<» . class No.

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CANNING AND PRESERVING

Canning and Preserving

MRS S T RORER

AUTHOR OF MKS ROREr's COOK BOOK HOME CANDY MAKING

HOT WEATHER DISHES ETC

PRINCIPAL OF PHILADELPHIA COOKING SCHOOL

EDITOR OF TABLE TALK

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PHILADELPHIA

ARNOLD AND COMPANY

LIBRARY STREET

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Copyright, 1887, by Mrs. S. T. Rorer
All Rights Reserved

MADE BY

GEORGE H BUCHANAN AND COMPANY

420 LIBRARY STREET 420

TO MY LITTLE SON

JAMES

THIS BOOK IS

MOST AFFECTIONATELY

DEDICATED

CONTENTS

Preface ..... 8

Canning ..... 9

Preserving . . . . • ^9

Marmalades or Jams ... 29

Butters . . . . -33

Fruit Jellies . . . . 34

Dried Fruits . . . . .40

Syrups ..... 43

Pickling . . . . -47

Catsups ..... 62

Flavored Vinegars . . . .66

Powders and Dried Herbs . . 68

Index . . . . . '75

jf^y^ OF THB

U1TI7EIISIT71

PREFACE

In this age of adulteration we know not what we
eat, and as canning is so simple an operation, it is
unfortunate that so many people use food put up at
factories, consequently the author sends this little book
out as a missionary, with a wish that it may remedy
this evil, and prove both helpful and acceptable.

The maxim that ** practice makes perfect" applies
admirably to preserving. While the recipes contained
herein are as simply and explicitly described as possi-
ble, to insure perfect success time must not be con-
sidered and the greatest care taken.

SARAH T. RORER

fUHIVBRSI-TTl

CANNING

Canning is an improvement upon the old-fashioned method
of preserving pound for pound in sugar. It retains more
of the fresh and natural flavor, is far less trouble to pre-
pare, and more economical. All fruits may be canned
with or without sugar, as the sugar takes no part whatever
in the preservation. For flavormg ice creams and water-
ices it is desirable to can the fruits without sugar. Choose
only perfectly sound and fresh fruits. It is false economy
to purchase fruits on the verge of decay, even at very
rediiced rates, as they quickly ferment after canning, and
you not only lose fruit, sugar, and labor, but very often
the jars as well.

All large fruits after paring should be immediately
thrown into cold water to prevent discoloration, then
boiled in clear water until tender, then again in the syrup
as directed in the recipes following.

Small fruits retain their shape more perfectly if
sugared one or two hours before cooking. A quarter-tea-
spoonful of alum added to each pound of sugar hardens
the fruit and gives it brilliancy.

Large-mouthed glass jars, with porcelain -lined or glass

tops only, should be used. They should be thoroughly

heated before filling, filled quickly, through a wide-mouthed

(9)

10 CANNING AND PRESERVING

funnel to overflowing, a silver spoon-handle should be passed
around the inside of tbe jar to break any air bubbles that
may be there, and the tops screwed on without delay.
Stand the jars while filling on a folded towel to prevent
breakage. After sealing, stand the jars in a warm part of
the kitchen over night. In the morning the covers should
again be tightened, as the glass will contract after cooling,
and put them away in cool, not cold, dry, dark closet.
In a week examine each jar carefully without shaking or
disturbing more than necessary. If you find the lids
slightly indented, the contents free from air bubbles, and
the liquid settled, you may rest assured they will keep. If
you find the opposites, open the jars immediately to prevent
bursting. This fruit may be re-cooked and used at once,
but is never satisfactory if again canned. Use only the best
granulated sugar. Fruit canned with sugar of an inferior
quality is never clear, and is also more liable to ferment.

The surplus juice that exudes from small fruits such as
strawberries, raspberries, and plums, may be strained and
boiled for jelly.

A porcelain-lined kettle, rather broad than deep, is
best. Copper or brass must be thoroughly cleansed with
salt and vinegar, and even then the articles are more or
less imbued with verdigris that is produced in them by the
action of the acids.

Small oil stoves are most convenient for canning, pre-
serving or jelly making, the kettle being immediately over
an even and intense heat, the contents boil quickly, thus
retaining color and flavor.

If the directions are carefully followed, and there is
not too large a quantity cooked or scalded at one time to
prevent careful management of each jar, not one can in a
hundred will be lost.

CANNING AND PRESERVING 11

FRUITS

APPLES

I pound of sugar The juice and rind of one lemon
4 pounds of apples i quart of water

Take fine, ripe golden or hollow-cored pippins or bell-flow-
ers. Pare, core, and throw them into cold water. When
you have sufficient to fill one or two jars, lift them carefully
from the water, weigh, then put them in a porcelain-lined
kettle, cover with boiling water, bring quickly to boiling-
point, and then stand them over a moderate fire, where
they will scarcely bubble, until tender. While they are
cooking, put the sugar and water into another kettle, stir
with a clean wooden spoon until the sugar is thoroughly dis-
solved, add the grated yellow rind and the juice of the
lemon, boil three minutes. With a perforated skimmer lift
the apples from the water, hold a moment until drained, and
then slide them carefully into the boiling syrup, continue
until the bottom of the kettle is covered, boil until the
apples are sufficiently tender to admit a straw, then lift
them carefully and slide one at a time into the jar, and
finish as directed.

APPLES WITH QUINCES

To every four pounds of apples allow one pound of
quinces. Pare, core, quarter, and can the same as in pre-
ceding recipe.

APPLES WITH PINEAPPLE

4 pounds of apples i ^^ pounds of sugar

I good-sized pineapple i quart of water

Pare, core, and quarter the apples. Pare the pineapple,
and with a silver knife carefully remove the eyes, then grate

12 CANNING AND PRESERVING

it. Cover the apples with boiling water, bring quickly to
a boil, then simmer gently for five minutes. Put the sugar
and water in another kettle, stir constantly until the sugar
is dissolved, then add the grated pineapple, and bring the
whole to boiling-point. Lift the apples, drain, and slide
them carefully into the syrup. Simmer until the apples are
tender, and can as directed.
These are delicious.

APRICOTS

Proceed precisely the same as for canned Apples, omitting
the lemon.

BLACKBERRIES

To every pound of blackberries allow a quarter-pound of
sugar. Put the berries in a porcelain-lined kettle, cover
them with the sugar, and let stand one or two hours, then
place over a moderate fire, and bring to boiling-point.
Skim, and can immediately as directed.

CHERRIES

Stone the cherries ; and, if pie or morello cherries, allow a
half-pound of sugar to every pound of cherries. If ox-
hearts, a quarter-pound of sugar. Proceed the same as for
Blackberries.

CURRANTS

Stem the currants, and to every pound allow three-quarters
of a pound of sugar. Cover the currants with the sugar
and let them stand two hours, then put them in a porcelain-
lined kettle and bring quickly to boiling-point. Do not
stir. Skim, and can quickly as directed.

CANNING AND PRESERVING 13

CURRANTS AND RASPBERRIES

To every quart of the large red raspberries allow a half-
pint of currant-juice and a half-pound of sugar. Put the
berries in a porcelain-lined kettle, add the juice and sugar,
bring to boiling-point, and can."

DAMSONS

Stem and wash the damsons, and to every five pounds al-
low three pounds of sugar. Cover the damsons with the
sugar and let stand four hours or over night. Put them in
a porcelain-lined kettle, cooking only sufficient to fill one
jar at a time. Bring slowly to boiling-point, simmer until
the damsons are soft without being broken. Skim, and can
as directed.

DEWBERRIES
Dewberries are canned precisely the same as Blackberries.

ELDERBERRIES

To every four pounds of berries allow one pound of sugar.
Finish, and can the same as Blackberries.

GREENGAGES

To every pound of greengages allow three-quarters of a
pound of sugar. Wash the greengages in cold water,
drain, and with a large pin puncture each one in four or
five places. Then put a layer in the bottom of a bowl,
sprinkle with sugar, then another layer of greengages,
another of sugar, and so on until all is used. Cover and
stand away over night. In the morning put them into
a porcelain-lined kettle, bring quickly to boiling-point,
skim, and can as directed, cooking only sufficient to fill one
jar at a time.

Yellowgages may be canned in precisely the same way.

14 CANNING AND PRESERVING

GOOSEBERRIES (Green)
As these are usually canned for pies, they are better sealed
without sugar, that it may be added fresh at the time of
useing.

Stem, wash, and draiii the gooseberries ; put them in
a porcelain-lined kettle, bring quickly to boiling-point, and
can as directed.

GOOSEBERRIES (Ripe)
Ripe gooseberries should be canned precisely the same as
Blackberries, allowing a half-pound of sugar to each pound
of gooseberries.

HUCKLEBERRIES

Huckleberries should be canned the same as Blackberries.

PEACHES No. I

4 pounds of peaches i pound of sugar

I quart of water

Pare the peaches, remove the stones, and throw them into
cold water. Put the sugar and water into a porcelain-lined
kettle, stand it over the fire and stir constantly until the
sugar is dissolved ; drain the peaches, put them in the
syrup, bring quickly to a boil, then stand on the back part
of the fire, where they will scarcely bubble, until tender.
When tender lift each piece carefully and arrange in the
jars, then fill the jar quickly to overflowing with the syrup,
seal, and stand aside to cool.

PEACHES No. 2

4 pounds of peaches i pound of sugar

I quart of water

Pare the peaches, remove the stones, and throw them into
cold water. Stir the sugar into the water until thoroughly

CA NNING A ND PRESER VI NG 15

dissolved. Drain the peaches and arrange them nicely in
the jars. Fill each jar two-thirds full with the syrup.
Place some folded hay or straw in the bottom of a wash-
kettle, stand the jars on top of this and pour around
sufficient cold water to two-thirds cover the jars. Put a
close cover on top of the kettle, and place on a moderate
fire. As soon as the water around the jars thoroughly boils,
remove one jar at a time ; if the fruit has settled leaving a
space unfilled, fill up from another jar as need requires,
adding sufficient liquor as well. Seal without delay, and
stand aside to cool.

PEARS

Bartletts are best for canning. Pare, cut in halves, and
with a pointed knife remove the core and blossom end.
The stems may be left, as they look very pretty. Throw
them at once into cold water to prevent discoloration.
When you have pared sufficient to make one quart jar,
about twenty-one halves, weigh them, allowing a quarter-
pound of sugar to every pound of pears. Put the pears in
a porcelain-lined kettle, cover with boiling water, and
simmer gently until you can pierce them with a straw. Put
the sugar and a pint of water into another kettle, stir until
dissolved, then boil and skim. When the pears are tender,
lift carefully with a skimmer and slide them into the syrup,
simmer five minutes, can and seal as directed.

PINEAPPLE

With a silver knife pare the pineapples and carefully re-
move the eyes. Then pick them into small pieces, rejecting
the core. Weigh, and to every pound allow three-quar-
ters of a pound of sugar. Put the sugar and pineapple
together in a porcelain-lined kettle, bring quickly to

16 CANNING AND PRESERVING

boiling-point, then simmer over a moderate fire ten min-
utes. Can as directed.

Or, the pineapple may be grated instead of picked.

PLUMS (Blue)
Allow three-quarters of a pound of sugar to every pound of
plums. Proceed as for Damsons.

All large plums may be canned in the same manner,
first pricking the skins to prevent cracking.

QUINCES
Pare, core, and quarter the quinces, or they may be cut
into rings, throw them at once into cold water to prevent
discoloration. Save the parings and the knotty pieces for
jelly, being careful to reject the core and seeds, as they
prevent the liquid from jellying. When you have pared
sufficient to make one or two jars, take them from the
water, put them in a porcelain-lined kettle, cover with boil-
ing water, bring quickly to a boil, then stand on the back
part of the fire where they will simmer gently, until you
can pierce them with a straw. While they are cooking, put
the sugar and water in another kettle, allowing a half-pound
of sugar and a half-pint of water to each pound of quinces.
Stir the sugar until dissolved, then boil and skim. Lift the
quinces from the water, put them in the syrup, simmer ten
minutes, and can as directed. If you are canning several
jars, they should all be boiled in the same water, and this
water saved to boil the skins for jelly. Of course, fresh
syrup must be made for each lot.

RASPBERRIES

Select the large red berries, pick carefully and put into
small glass jars, a layer of berries and a sprinkling of

CANNING AND PRESERVING 17

sugar, allowing to each pint of berries about two heaping
tablespoon fuls of sugar. Finish precisely the same as
Peaches No. 2

STRAWBERRIES No. i

Can the same as Blackberries, using a half-pound of sugar
to every pound of strawberries.

STRAWBERRIES No. 2

Can the same as Raspberries, allowing a half-pound of sugar
to every pound of strawberries.

VEGETABLES

CANNED BEANS

String the beans and cut them in several pieces, throw
into boiling water, boil rapidly fifteen minutes. Have the
jars ready filled with warm water to slightly heat. Empty
and fill quickly with the beans. See directions for canning
fruit.

CANNED LIMA BEANS
Fill the jars full of uncooked beans, then fill the jars full of
cold water, and lay on the tops. Place straw or hay in the
bottom of a wash-boiler, place the jars on this, and pour in
sufficient cold water to half cover them. Put the boiler over
the fire, cover it closely with the lid, and boil steadily for
three hours. Take up the jars, see that they are filled to
overflowing, and screw on the covers as tightly as possible.
Stand aside, where the air will not strike them, to cool.
When cold, again screw the covers, and keep in a dark, cool
place. Asparagus and peas may be canned in the same
way.

18 CANNING AND PRESERVING

CANNED CORN

For this select fine, fresh corn. Remove the husk and silk,
and carefully cut the corn from the cob. Pack into jars,
pressing it down closely, and fill to overflowing. Put on
the tops and screw them down. Place hay or straw in the
bottom of a wash-boiler, stand the jars on top of this, and
pour in sufficient cold water to half cover the jars. Cover
the boiler tightly, and boil continuously for three hours,
watching carefully that there is sufficient water to make a
full volume of steam. When done, lift out the jars and screw
down the covers as tightly as possible, stand aside to cool.
When cold, screw again, and keep in a dark, cool place.

CANNED TOMATOES

Scald the tomatoes and remove the skins. Put them in a
porcelain-lined kettle, bring them slowly to a boil, and
simmer thirty minutes. Put the tomatoes boiling hot into
the jars, and seal.

CANNED TOMATOES (Whole)
Select small, smooth, sound tomatoes. Pack them without
peeling into wide-mouthed jars, fill the jars with cold water,
and finish precisely the same as Lima Beans, boiling only
thirty minutes. Be sure that the cans are filled to over-
flowing wdth boiling water before screwing on the tops.

PRESERVING

To preserve, use equal quantities of fruit and sugar, and
cook sufficiently long to keep the fruit without being her-
metically sealed. Use only sound fruit and the best white
sugar. Prepare your fruit with care, weigh accurately, and
work slowly.

Small fruits should b^ cooked slowly forty minutes ;
large fruits until you can pierce them with a straw. Put up
the preserves in small jars or tumblers, and thereby prevent
disturbing a larger quantity than is needed.

Large fruit should be thrown into water to prevent dis-
coloration.

APPLES

Pare and core fine, ripe pippins, and cut them into quar-
ters. Weigh, and to each pound allow one pound of
granulated sugar and a half-pint of boiling water, the
grated rind of one and the juice of two lemons. Boil the
sugar and water until clear (about three minutes), skimming
the scum from, the surface, add the juice and rind of the
lemons^ then the apples, and simmer gently until they
are clear and tender, but not broken, then stand aside to
cool. When cold, put them into jars, cover closely and
stand in a cool, dark place for one week. At the end of that
time turn them carefully into the kettle, bring them to
boiling-point, and siminer for five minutes, then return

(19)

20 CANNING AND PRESERVING

them to the jars, cover closely with tissue paper brushed
over with the white of an ^gg, and put in a dark, cool place
to keep.

Apples are more difficult to keep than any other fruit.

CRAB APPLES

Take Siberian crab apples when they are very ripe. Wash
and drain ; do not remove the stems. Put them in a
porcelain-lined kettle with sufficient boiling water to
cover. Sumner very gently until the skin will peel off
easily, then drain, peel and core them ; the cores must be
extracted with a very small knife so as not to break the
apples or remove the stems. Then weigh them, allow one
and a quarter pounds of sugar, and a half-pint of
water to each pound of crab apples. Put the sugar and
water into a porcelain-lined kettle, and stir until the sugar
is dissolved, then bring quickly to boiling-point, and skim.
Put in the crab apples, and swwier gently until clear and
tender, skimming the scum from the surface. AVhcn done,
put into jars or tumblers, and stand away to cool. When
cold, fasten the same as Apples.

BLACKBERRIES

Select the largest and finest berries. Pick them over and
weigh them, and allow to each pound of berries a pound of
sugar. Spread them out separately on flat dishes, sprinkle
with the sugar, and stand aside for one hour; then put
them in a porcelain-lined kettle with all the juice that may
have exuded ; stand the kettle over the fire until the
berries are slightly heated, then take them out one by one
with a spoon and spread on the same flat dishes. When
all are out, boil the syrup rapidly for five minutes, then
add the berries, stand on the back part of the fire, where

CANNING AND PRESERVING 21

they cannot possibly boil, for about fifteen minutes. If they
seem at all likely to break, take instantly from the fire,
and stand aside to slightly cool. Then fill into tumbers
or jars, and stand aside until perfectly cold. Fasten with
tissue paper as directed.

CHERRIES

Take large, ripe morello cherries, stone them, saving all the
juice that comes from them. Weigh, and to each pound of
cherries allow a pound of sugar. Put a layer of cherries
in the bottom of a bowl, then sprinkle over a little sugar,
then more cherries and sugar, and so continue until all is
used. Stand aside for two or three hours, then put them
into a porcelain- lined kettle, bring quickly to a boil, and
sunnier and skim until the cherries are clear and the syrup
thick. Lift carefully each cherry with a teaspoon and put
into tumblers or jars, and stand aside to cool. When cold,
fasten with tissue paper as directed.

PRESERVED CITRON

Pare off the outer skin, cut into halves, remove the seeds,
then divide each half into a number of smaller pieces. Put
them in a stone jar, add a half-cup of salt to every five
pounds of citron. Cover with cold water and stand aside
for five hours; then drain, and cover with fresh, cold
water. Soak two hours, changing the water three or four
times. Drain. Cover with boiling water, bring to boiling-
point, and drain again. Make a syrup from two and a half
pounds of granulated sugar and one and a half quarts of
boiling water, boil and skim. When perfectly clear, put in
the citron and simmer gently until you can pierce it with a
straw. When tender, lift the pieces carefully with a skim-
mer, place them on a large plate, and stand in the sun one

22 CANNING AND PRESERVING

or two hours to harden. Peel the yellow rind from one
large lemon, add it to the syrup, then add the juice of two
lemons, and a small piece of green ginger-root cut in thin
slices. Boil gently for ten minutes, and stand aside until
wanted. When the citron has hardened, put it cold into
the jars, bring the syrup again to a boil, and strain it over
the citron.

Watermelon-rind and pumpkin may be preserved in
the same manner.

CURRANTS
Currants may be preserved precisely the same as Cherries.

White currants if properly done are delicious.

DAMSONS
One pound of granulated sugar to every pound of damsons.
Pick the stems from the damsons, put them into stone jars
with the sugar sprinkled between each layer of damsons.
Cover the jars and stand them in a kettle of cold water ;
bring slowly to boiling-point, and then simmer very gently
until the damsons are tender without being broken. Pour
off the juice and boil it rapidly fifteen minutes. Put the
damsons carefully into tumblers or jars, strain the juice
through a jelly-bag and pour it over. Stand aside to cool.
When cold, cover the tops with tissue paper, brush over
with the white of an Q%'g, and stand aside to dry. Keep in
a cool, dark place.

DEWBERRIES
Dewberries may be preserved precisely the same as Black-
berries.

GINGER
Take green ginger-root, pare it carefully with a sharp knife,
throwing each piece, as you finish it, into a pan of cold

CANNING AND PRESERVING 23

water. When all is finished, drain, put it in a porcelain-
lined kettle, cover with cold water, and bring to boiling-
point. Drain, throw it into cold water for a few moments,
then cover again with boiling water, bring to a boil, drain,
throw again into cold water. Again cover with boiling
water, and simmer until the ginger is perfectly tender.
Drain, and throw into cold water for an hour. To every pound
of ginger allow one pound of sugar and one pint of water.
Put the sugar and water in a porcelain-lined kettle and stir
until the sugar is dissolved, then bring quickly to a boil.
Beat the whites of two eggs in a half-cup of cold water until
slightly frothy, then stir them into the boiling syrup. Boil
and skim until clear, then stand aside to cool. Drain the
ginger and dry it on a soft towel ; throw it in the syrup, and
stand away for two days. At the end of that time drain the
syrup from the ginger, boil, and when cool pour it again over
the ginger. Stand aside for twenty-four hours. Repeat
this every day for five days, the fourth day heating the
ginger in the syrup. When finished, put it into jars and
cover closely.

GREENGAGES

Weigh the greengages, and to each pound allow a pound of
sugar. Put them in boiling water for a few moments, until
the skins come off easily. Peel, and throw them into a
large earthen bowl or jar, sprinkling the sugar between each
layer of gages. Stand aside over night. In the morning
pour off the juice carefully into a porcelain-lined kettle,
bring quickly to a boil, skim it, and then add the gages.
Simmer very gently, until tender and clear, about thirty
minutes. Take them out one by one with a spoon and
spread them on large dishes to cool. Boil the syrup a few
minutes longer until thick. When the gages are cool, put

24 CANNING AND PRESERVING

them into tumblers or jars, pour over the boiling syrup, and
seal, or tie up.

Yellowgages, copper plums, prunes, and blue plums
may be preserved in the same manner.

GOOSEBERRIES (Green)
Top and stem the gooseberries, wash in cold water, and
drain. To every pound of gooseberries allow one and a
quarter pounds of sugar and one and a half pints of water.
Throw the gooseberries into a porcelain-lined kettle, cover
with boiling water, and stand aside a few moments to scald.
Put the sugar and water in another kettle to boil. As soon
as its boils, skim and stand aside to cool. When the goose-
berries feel tender, take them out carefully with a perforated
skimmer, and slide them carefully into a pan of cold water.
Let stand a few minutes,, then lift them again with the
skimmer and put them carefully into the syrup. Stand over
a gentle fire and let simmer slowly for about twenty minutes
or until they are quite clear. If the gooseberries seem
likely to break, take them out carefully, and allow the syrup
to boil a few minutes lono^er. When done, put carefully
into jars or tumblers, and stand aside to cool. When cold;
tie up as directed.

HUCKLEBERRIES

Wash and drain the huckleberries, then weigh, and to
each pound allow three-quarters of a pound of sugar and
the juice of half a lemon. Sprinkle one-half the sugar
over the berries, and stand aside over night. In the
morning drain off the juice, add the remaining sugar and
the lemon-juice, and a half-pint of water, stir over the fire
until the sugar is dissolved, bring quickly to a boil, skim,
add the huckleberries, simmer gently until the berries are

CANNING AND PRESERVING 25

tender not broken, about thirty minutes. When done, put
them in jars or tumblers, and stand aside to cool. When
cold, tie up as directed.

LEMONS

Select one dozen small ^ lemons that are very ripe, and of
uniform size. With a silver knife scoop out a hole from
the stem end, and with your little finger loosen the pulp
from inside rind, being careful not to disfigure or break
the rind. While doing this hold the lemon over a bowl
that all the juice may be saved. After you have the pulp
entirely loosened, pull it out leaving the rind of the lemon
whole. Throw each as it is finished in a pan of cold
water, then drain and put in a porcelain-lined kettle.
Dissolve an even teaspoon ful of salt in two quarts of boil-
ing water, pour it over the rinds, and simmer gently until
clear and nearly transparent, then drain, and throw them
again in cold water for three hours, changing the water every
hour, then stand them aside in the water over night. In
the morning drain, and cover with boiling water, and
simmer gently for one and a half hours, then drain, and
weigh the rinds, and to every pound allow one pound of
granulated sugar and a half-pint of water. Put the sugar
and water in a kettle and stand over the fire, stir until the
sugar is dissolved, then bring quickly to a boil and skim,
add the lemon-rinds, and all the juice from the pulp.
Simmer gently until the rinds are clear and tender, then
take them out singly and spread on flat dishes and stand
the syrup aside for two days. Then roll four dozen juicy
ripe lemons, cut them in halves, and squeeze out all the
juice. To each pint of this juice allow one and a quarter
pounds of granulated sugar. Put both into a porcelain-
lined kettle, and stir over the fire un tiLthe kUgSti'^ia^iissolved ;

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26 CANNING AND PRESERVING

then boil rapidly for twenty minutes, or until a thick firm
jelly. Try frequently, by placing a spoonful in a saucer,
and standing it a moment in a cool place. If it congeals
immediately, it is sufficiently done. Fill the lemon rinds
with this jelly and stand aside over night to harden. Then
put them with the open part downwards into glass jars, and
pour over the syrup. Tie up as directed.

Limes and oranges may be preserved in the same way.

These are delicious.

MULBERRIES

4 pounds mulberries 4^ pounds sugar

I quart mulberry-juice

For the juice: — Put one pound of mulberries and one gill
of water in a porcelain-lined kettle, j-/;;^;;/^r gently until the
mulberries are soft, then strain through a fine sieve, press-
ing through all the juice. To this juice add the sugar, boil,
and skim, then add the mulberries, and sim^ner very gently
for fifteen minutes ; then stand aside over night to cool.
In the morning, if the syrup has not jellied, boil again for
fifteen minutes, being very careful not to break the mul-
berries. Put into jars or tumblers, and stand aside to
cool. When cold, tie up as directed.

PEACHES

Select large, juicy, ripe freestone peaches. Pare, cut into
halves, and remove the stones. Weigh, and to each pound
of peaches allow one pound of sugar and a half-dozen
peach kernels Put a layer of the peaches in a bowl or
jar, then a layer of sugar, then another layer of peaches,
than a layer of sugar, and so on until all is used. Cover
and stand aside over night. In the morning put the
peaches in a porcelain-lined kettle, add the kernels, and

CANNING AND PRESERVING 27

bring quickly to a boil ; then simmer until the peaches are
tender and clear. Lift them carefully, one piece at a time,
and put into glass jars or tumblers. Stand aside to cool.
When cold, pour over the syrup, and tie up as directed.

Apricots and nectarines may be done in precisely the
same manner.

PEARS
Pears may be preserved in precisely the same manner as
Peaches.

PINEAPPLE

Prepare as directed for canning. To each pound of pine-
apple allow three-quarters of a pound of sugar. Sprinkle
the sugar over the pineapple, and stand aside over night.
In the morning put it into a porcelain-lined kettle, bring
quickly to a boil, skim, and si7nmer slowly for three-quar-
ters of an hour. Put into tumblers, and when cold, tie up.

QUINCES

Select large ripe quinces. Wash and wipe them. Pare,
core, and cut into slices, or they may be quartered. Throw
each piece as finished in water to prevent discoloration.
When you have sufficient for the preserving-kettle, put
them in and cover with boiling water. Simmer gently
until tender. When tender, lift carefully with a skimmer
and slide on to flat dishes. Continue boiling the quinces
in the same water until all are cooked. Put the parings
and rough pieces into the same \vater in which you have
cooked the quinces, and simmer gently one hour, keeping
closely covered all the time ; then strain, and measure, and
to every pint of this liquid allow one pound of sugar. Stir
over the fire until the sugar is dissolved, bring quickly to a
boil, boil rapidly ten minutes, skimming as the scum comes

28 CANNING AND PRESERVING

to the surface. Now put in the quinces, and boiluntil they
are clear, tender and red. If you wish them bright col-
ored, keep the kettle closely covered while the quinces are
in. When done, lift gently into glasses or jars, give the
syrup another boil until it jellies, pour it over the quinces,
and stand aside to cool. When cold, tie up as directed.

RASPBERRIES

Put three quarts of large red raspberries into a preserving
kettle, mash them, and stand over a moderate fire to heat.
At the first boil, remove them from the fire and press through
a jelly-bag. Measure, and to every pint allow one pound
of sugar. Put the sugar and juice into a porcelain-lined
kettle and bring quickly to a boil. Boil rapidly ten minutes,
and skim until the scum ceases to rise. Then put in three
quarts of whole raspberries. Boil rapidly about five minutes,
and then stand aside to cool. When cold, bring again to
boiling point, then lift carefully by spoonfuls, and put into
jars or tumblers. When cold, tie up as directed.

STRAWBERRIES

Strawberries may be preserved precisely the same as Rasp-
berries.

TOMATOES (Green)
Select one peck of green, smooth tomatoes. Wash, and then
cover with boiling water, let stand thirty minutes, wipe,
and cut into slices. Slice also six large juicy lemons, and
carefully remove the seeds. Put the tomatoes in a porcelain -
lined kettle, add the lemons, six pounds of sugar, and an
even tablespoonful of ground ginger or a small piece of

CANNING AND PRESERVING 29

ginger-root sliced, add a half-pint of water to prevent
burning, cover the kettle, and simmer gently for one and a
half hours, skimming carefully. Then stand aside to cool.
When cold, bring again to boiling-point, and simmer g<trv\\y
another hour. Then put into small jars or tumblers, and
stand aside to cool. When cold, tie up as directed.

TOMATOES (Ripe)

Select a half-peck of fine, smooth tomatoes, not over-ripe.
Scald, peel, and weigh them, and to each pound of tomatoes
allow one pound of sugar, the juice and rind of half a
lemon, a small piece of ginger root cut into slices. Put
all together in a porcelain -lined kettle, and simmer gently
for three hours, then put carefully into tumblers or jars, and
stand away to cool. When cold, tie up as directed.

TOMATOES (Yellow)
The small yellow tomatoes, with an equalquantity of grated
pineapple and preserved according to the preceding recipe,
omitting the lemon and ginger, make most delightful pre-

♦ MARMALADES OR JAMS

BARBERRY JAM

Pick three pounds of barberries from the stalk, put them
in a jar or farina-boiler, wnth three pounds of sugar. Stand
the jar in a saucepan of boiling water, and simfner gently
until the sugar is dissolved and the berries soft, then stand
aside all night. In the morning put them in a porcelain-
lined kettle, and simmer slowly for twenty-five minutes,
stirring continually. When done, turn into tumblers, and

30 CANNING AND PRESERVING

stand aside to cool. When cold, tie tightly with tissue
paper, brushed over the top with the white of an egg.

BLACKBERRY JAM

Put the blackberries into a porcelain-lined kettle, stand
them over a very moderate fire until thoroughly heated,
then press them through a sieve. Measure the liquid, and
to every pint allow a half-pound of sugar. Put the sugar
and liquid back into the kettle, and boil rapidly twenty
minutes, stirring occasionally to prevent scorching. Pour
into tumblers or jars, and seal the same as fruit jelly.

RED CURRANT JAM
Make precisely the same as Barberry Jam, using three-
quarters of a pound of sugar to every pound of currants.
Black and white currant jam may be made the same.

GRAPE JAM

Pulp the grapes; put the skins in one basin and the pulps
in another. Pour the pulps in a porcelain-lined kettle,
and bring to boiling-point ; then press them through a
colander, add the skins, and measure. Finish the same as
Blackberry Jam.

Or, after boiling the twentyi minutes, the whole may
be pressed through a sieve to make it fine.

GREEN GRAPE JAM

Make precisely the same as Grape Jam, using three-quarters
of a pound of sugar to every pint of grapes.

ORANGE MARMALADE No. i

(Miss Anna Collins, Philadelphia)

One dozen of the finest oranges cut into thin slices. Pour

on these six quarts of water, and let stand twenty-four

CANNING AND PRESER VING 31

hours. Put to boil in same water, and boil three hours.
Add seven pounds of white sugar, and boil until clear.
Carefully keep out all seeds and core. Delicious.

ORANGE MARMALADE No. 2
(Miss Parloa)
Take equal weights of sour oranges and sugar. Grate the
yellow rind from one-fourth of the oranges. Cut all the
fruit in halves at what might be called the ''equator."
Pick out the pulp and free it of seeds. Drain off as much
juice as you conviently can, and put it on to boil with the
sugar. Let it come to a boil ; skim, and si7nmer for fifteen
minutes; then put in the pulp and grated rind, and boil fif-
teen minutes longer. Put away in jelly tumblers.

PEACH MARMALADE

Rub the peaches but do not pare them. Cut them in
halves, remove the stones, and to every pound of peaches
allow a half-pound of sugar. Put the peaches in a porce-
lain-lined kettle, add sufficient water to cover the bottom of
the kettle ; cover, and heat slowly to boiling-point ; then
stir, and mash the peaches until fine, add the sugar and
three or four kernels (to every quart of marmalade) blanched
and pounded to a paste. Boil and stir continually for
fifteen minutes, then stand over a more moderate fire, and
cook slowly twenty minutes longer. Stir occasionally,
that it may not scorch. Put away in stone jars.

Apricot and plum marmalade may be made in the
same manner.

QUINCE MARMALADE No. i

Pare, core, and quarter the quinces, saving the parings and
cores, rejecting the seeds, cover with cold water, put them

32 CANNING AND PRESERVING

in a porcelain-lined kettle, and simmer gently thirty
minutes. Strain through a fine sieve. Weigh the quinces,
and to every pound allow three-quarters of a pound of
sugar. Add the sugar to the water in which the parings
were boiled, stir until dissolved, add the quinces, and sim-
mer gently until tender, about thirty-five minutes. Stir
continually, and cook for fifteen minutes longer. Put away
in tumblers or small jars.

QUINCE MARMALADE No. 2

Pare, core, and slice the quinces, and boil with just enough
water to cover them, stirring and mashing the fruit with a
wooden spoon until it becomes soft. When you have
reduced all to a smooth paste, stir in a scant three-quarters
of a pound of sugar for every pound of fruit. Boil ten
minutes more, stirring constantly. Take off, and, when
cool, put into small jars or tumblers as directed.

RASPBERRY JAM

Put six quarts of raspberries in a porcelain-lined kettle, add
two quarts and a pint of granulated sugar. Mash the fruit
with a long wooden spoon, stand over a quick fire, boil, and
stir continually forty minutes. Put away as directed for
jams.

RHUBARB JAM

Wash the young rhubarb and cut into pieces about an inch
long. Do not peel it. Weigh, and to each pound allow
three-quarters of a pound of sugar. Put all in a porcelain-
lined kettle, bring slowly to a boil, then boil and stir con-
tinually for three-quarters of an hour. Put into jars or
tumblers, and tie as directed.

CANNING AND PRESERVING 33

BUTTERS

APPLE BUTTER

This should be made from new cider, fresh from the press,
and not yet fermented. Fill a porcelain -lined kettle with
cider, and boil until reduced one-half. Then boil another
kettleful in the same way, and so continue until you
have sufficient quantity. To every four gallons of boiled
cider, allow a half-bushel of nice juicy apples, pared,
cored, and quartered. The cider should be boiled the day
before you make the apple butter. Fill a very large kettle
with the boiled cider, and add as many apples as can be
kept moist. Stir frequently, and when the apples are
soft, beat with a wooden stick until they are reduced to
a pulp. Cook and stir continuously until the consistency
is that of soft marmalade, and the color is a very dark
brown. Have boiled cider at hand in case it becomes too
thick and apples if too thin. Twenty minutes before you
take it from the fire, add ground cinnamon, and nutmeg to
taste. It requires no sugar. When cold, put into stone
jars and cover closely.

PEACH BUTTER

Select mellow yellow peaches. Pare and stone. Weigh,
and to every pound allow three-quarters of a pound of
sugar. Put the peaches in a porcelain-lined kettle, heat
slowly. Mash and stir the peaches until perfectly smooth,
then press through a fine sieve, add the sugar, and boil for
fifteen minutes, stirring constantly. Put into small jars, and
tie up as directed.

Plum and pear butter may be made in the same man-
ner.

34 CANNING AND PRESERVING

TOMATO BUTTER

Scald twenty pounds of ripe tomatoes and remove the skins,
put them in a porcelain-lined kettle with four pounds of
apples pared, cored, and quartered ; stand over a moderate
fire to cook slowly for one hour, stirring occasionally to
prevent sticking, then add eight pounds of sugar, the juice
of four lemons, and one tablespoonful of powdered ginger.
Cook and stir continually until reduced to the consistency
of marmalade. Put in tumblers or jars. When cold, tie
up as directed.

FRUIT JELLIES

APPLE JELLY

Lady blush or fall pippins are best for jelly. The first
make a bright-red jelly, and the latter an almost white

jelly.

Wipe the fruit, cut it into pieces without paring or
removing the seeds. Put into a porcelain-lined kettle and
barely cover with cold water ; cover the kettle, and boil
slowly until the apples are very tender j then drain them
through a flannel jelly-bag — do not squeeze, or the jelly
will be cloudy. To every pint of this juice allow one pound
of granulated sugar. Put the juice into a porcelain-lined
kettle, and bring it quickly to a boil ; add the sugar, stir
until the sugar is dissolved, then boil rapidly and continu-
ously until it jellies, skimming the scum as it comes to the
surface ; twenty minutes is usually sufficient, but sometimes
I have boiled it thirty-five minutes before it would jelly
properly. It is wise to commence testing after fifteen
minutes' boiling. To do this, take out one teaspoonful of
the boiling jelly, pour it into the bottom of a saucer, and

CANNING AND PRESERVING 35

stand it in a cold place for a moment ; then scrape it one
side with a spoon — if jellied, the surface will be partly
solid ; if not, boil a few minutes longer, and try again.
As soon as it jellies, roll the tumblers quickly in boiling
water, then fill them with the boiling liquid. Stand aside
until cold and firm (about twenty-four hours). Then, if
you have jelly-tumblers, put on the lids ; if not, cover with
two thicknesses of tissue paper, and paste the edges of the
paper down over the edge of the tumbler. Then moisten
the top of the paper with a sponge dipped in cold water.
This moistening stretches the paper, so that when it dries
again it shrinks and forms a covering as tight and smooth
as bladder skin. I do not recommend jelly being covered
with brandied paper, as in my hands it has never been sat-
isfactory. The jelly, in cooling, forms its own air-proof
covering, and if the top of the tumbler be well secured, it
is all that is necessary. Keep in a cool, dark place.

CRAB APPLE JELLY

Cut the large Siberian crab apples into halves, and then
into quarters, and to every five pounds of apples allow one
pint of water. Proceed and finish precisely the same as for
Apple Jelly.

BLACKBERRY JELLY

The uncultivated blackberries are best for jelly, and should
be rather under- than over-ripe. Put the berries into a
stone jar, stand it in a kettle of cold water, cover the top
of the jar, and heat slowly until the berries are soft. Now
put a small quantity at a time into your jelly-bag, and
squeeze out all the juice. Measure the juice, and to each
pint allow one pound of granulated sugar. Turn the
juice into a porcelain-lined kettle, and stand over a brisk

36 CANNING AND PRESERVING

fire. Put the sugar into earthen dishes and stand in the
oven to heat. Boil the juice rapidly and continuously for
twenty minutes, then turn in the sugar hastily, stirring all
the while until the sugar is dissolved. Dip your tumblers
quickly into hot water, watch the liquid carefully, and as
soon as it comes again to a boil, take it from the fire and
fill the tumblers.

If the fruit is over-ripe your jelly will never be firm,
no matter how long you boil it.

Follow these directions carefully and you will never
fail.

CHERRY JELLY

For cherry jelly, use the pie or morello cherry, and pro-
ceed the same as for Blackberry Jelly.

CRANBERRY JELLY

I quart of cranberries i pound of sugar

^ pint of water

Wash the cranberries, and put them on wnth the water to
boil for ten minutes, then mash and squeeze through a
flannel bag. Return the juice to the kettle, add the sugar,
boil rapidly and continuously for about fifteen minutes, or
until it jellies, and turn out to cool.

CURRANT JELLY

Select currants that have been freshly picked and are not
too ripe. If they are sandy, w^ash them, but do not stem.
Mash a small quantity at a time in a stone jar, with a
potato-masher, squeeze through a flannel bag, then strain
again without squeezing, that the liquid may be perfectly
clear. Turn the liquid into a porcelain-lined kettle, stand
over a brisk fire. Put the sugar into earthen basins, and
then in the oven to heat. Boil the juice twenty minutes

CANNING AND PRESERVING 37

after it begins to boil, then stir in hastily the hot sugar, and
stir until the sugar is dissolved, no longer. Skim thor-
oughly, bring it quickly to a boil again, and boil two
minutes. Dip the tumblers into hot water, fill them with
the boiling liquid, and stand away for twenty-four hours
to jelly. If it is not then sufficiently jellied, cover the
tumblers with common window-glass and stand in the sun
several days. Then cover with tissue paper as directed for
Blackberry Jelly.

DAMSON JELLY
Make precisely the same as Blackberry Jelly.

GRAPE JELLY

For this use ripe Concord, Isabella, or Clinton grapes.
They should be freshly picked, and with the bloom on.
Make precisely the same as Blackberry Jelly.

GREEN GRAPE JELLY

Fox grapes are the best for this. Stem the grapes, put
them in a porcelain-lined kettle, barely cover with cold
water, and finish the same as Apple Jelly.

PEACH JELLY

Pare, stone, and slice the peaches, put them into a stone
jar, and to each half-peck of peaches, allow one cup of
water. Crack a dozen of the kernels and throw them in
with the peaches. Stand the jar in a kettle of boiling
water, cover closely, and boil for one hour, stirring until
the fruit is well broken, then turn into a flannel jelly-bag,
and hang up to drip. To every pound of this juice allow
the juice of one lemon and one pound of granulated sugar.
Finish the same as Apple Jelly.

38 CANNING AND PRESERVING

PEAR JELLY

Make precisely the same as Apple Jelly, using the juice of
one lemon to every pint of pear-juice. This is one of the
most difficult of all jellies to make.

PLUM JELLY

For this use common blue plums. Wash them in cold
water, put in a porcelain-lined kettle, and to every half-
peck allow a pint of water ; cover the kettle, and heat the
plums until soft and tender, then turn into a flannel
jelly-bag, and drip slowly until the pulp is dry. Do not
squeeze or handle the bag, or the jelly will be cloudy.
Finish the same as Apple Jelly.

QUINCE JELLY

Wipe the fruit, cut it in halves, then in quarters, remove
the seeds, but do not pare. Now cut the quinces into thin
slices, and finish the same as Apple Jelly.

The better w^ay is to use the nice pieces for canning or
preserving, and save the parings and knotty pieces for jelly,
always rejecting the seeds, as they prevent the jelly from
being clear and firm.

RASPBERRY JELLY

Make precisely the same as Blackberry Jelly.

RHUBARB JELLY

Wash and wipe the stalks, and, without paring, cut into
pieces about one inch long, put into a porcelain-lined kettle,
allowing one pint of water to every four pounds of rhubarb.
Boil to a soft pulp, turn into a jelly-bag, and hang up to
drip ; do not squeeze or press. To every pint of this juice
allow one pound of sugar. Boil and finish the same as Apple
Jelly.

CANNING AND PRESERVING 39

STRAWBERRY JELLY

Make precisely the same as Blackberry Jelly.

TUTTI FRUTTI JELLY

Take equal quantities of ripe morello cherries, red raspber-
ries, currants and strawberries. Stone the cherries, saving
all the juice that escapes. Mix all the fruit together, put
into a jelly-bag and squeeze thoroughly. Empty the
pulp from the bag, wash the bag through several waters,
then turn the juice into it and drip slowly without pres-
sure. When all has dripped, measure the juice, and to
every pint allow one pound of granulated sugar. Turn
the juice into a porcelain-lined kettle, and bring quickly
to a boil, and then boil rapidly for ten minutes. While this
is boiling, stand the sugar in earthen pans in the oven
to heat, turn it while hot into the boiling juice, stir until
the sugar is dissolved, then boil rapidly again until it jellies,
about ten minutes longer. Try by dipping a little in a
saucer and standing it in a cool place. If the surface con-
geals quickly it is done. Turn while hot into jelly-tumblers,
and stand aside to cool. Tie up as directed.

BRANDY PEACHES

Take large white or yellow freestone peaches. (They must
not be too ripe.) Scald them with boiling water; cover,
and let stand until the water becomes cold. Repeat this
scalding, then take them out, lay them on a soft cloth,
cover them over with another cloth, and let them remain
until perfectly dry. Now put them in stone jars, and cover
with brandy. Tie paper over the tops of the jars, and let
them remain in this way one week. Then make a syrup,
allowing one pound of granulated sugar and a half-pint of
water to each pound of peaches. Boil, and skim the syrup,
then put in the peaches, and sunnier until tender ; then

40 CANNING AND PRESERVING

take the peaches out, drain, and put them in glass jars.
Stand the syrup aside to cool. When cold, mix equal
quantities of this syrup and the brandy in which you had
the peaches. Pour this over the peaches, and seal.

DRIED FRUITS

Fruits for drying should be perfect and quite ripe. If
peaches, cut in halves, and take out the stones. It is best
not to pare them, but the fur should be thoroughly rubbed
with a piece of flannel. Spread them in a single layer on
boards, and stand in the hot sun to dry gradually until they
turn leather-color, bringing in always before sunset, and
never put them out in cloudy or damp weather. A piece of
mosquito netting will prevent the flies from reaching them.
When dry, put into paper sacks, and hang in a dark, dry,
cool place.

Apples are dried in the same manner, except they must
be pared and cut into slices. Pears and quinces the same.

Plums may be dried the same as peaches.

Cherries should be stoned before drying.

All fruits may be dried in the oven, providing the oven
is not sufficiently hot to scorch or scald the fruits. This is
an excellent way, as the fruit is dried more quickly, and
you escape the danger of its being stung by insects.

CONSERVED FRUITS

Make a syrup from a pound of sugar, and a half-pint of
water ; stir until the sugar is dissolved, then boil quickly
about three op four minutes. Try by dipping a little in
cold water ; if it forms a small ball when rolled between
the thumb and finger, it has attained the desired degree,
known as the ''ball." Throw the fruit to be conserved a
little at a time into this syrup, let it simmer for a moment, lift

CANNING AND PRESERVING 41

with a skimmer, draining free from all syrup. Sprinkle sugar
thickly over boards or tin pans, place the fruit over it in a
single layer, sprinkle over thickly with granulated sugar and
place in the oven or sun to dry. When dry, make a syrup as
before, and just before it reaches the '^ball '* degree add the
fruit, stir with a wooden spoon until it begins to grain and
sticks to the fruit. When cold, sift off the sugar and put
out again to dry. When dry, place in boxes in layers
between sheets of waxed paper. Keep in a cool, dry place.

ORANGE AND LEMON-PEEL

Take six Florida oranges or the same number of lemons,
and take off the peel in quarters, throw into salt water for
twenty-four hours, then drain, and throw into clear boiling
water, and boil slowly one hour. Drain. Make a syrup
from one pound of sugar and one pint of water ; boil and
skim it. Put in the lemons, bring to boiling-point, then
stand away for twenty-four hours. Then drain the syrup
from the peels, and spread them on a large dish, stand in
the sun or oven for a few hours to partly dry. Then boil
the syrup again for fifteen minutes, add the peels and stand
away again over night. Repeat this process every day
until you find the peels are clear and the syrup has pene-
trated them thoroughly. Then drain, sift thickly with
granulated sugar, and stand in the sun or oven to dry.
Keep in boxes between layers of waxed paper.

ORANGE PRAWLINGS

Take the peel from six Havana oranges, cut off the entire
white part, leaving only the rind, which cut into small
pieces about the size of a straw. Put one pound of sugar
and a half-pint of water in a porcelain-lined kettle to
boil. When it reaches the fifth degree, this may be ascer-

42 CANNING AND PRESERVING

tained by dipping a small skimmer into the syrup, shaking
it over the kettle, then blowing through the holes ; if small
air bubbles are seen on the other side, it is just right.
Throw in the orange peelings and let them boil about one
minute, take them from the fire, and stir with a wooden
spoon until the sugar grains and hangs about them. Sift
off the loose sugar, and when cold separate them. Keep
between layers of waxed paper, in boxes.

These are nice for mince pies or puddings.

TOMATO FIGS

Allow to six pounds of tomatoes, three pounds of granu-
lated sugar. Select those that are quite ripe, small, and
smooth. Scald and remove the skins. Place a layer of
the tomatoes in the bottom of a porcelain-lined kettle, strew
them thickly with the sugar, and place them over a mode-
rate fire. Stew very gently until the sugar appears to have
thoroughly penetrated the tomatoes. Lift them carefully
one at a time with a spoon, spread them on dishes, and dry
in the sun, sprinkling with granulated sugar several times
while drying. When perfectly dry, pack in jars with a
layer of sugar between each layer of tomatoes. Care must
be taken not to let rain or dew fall on them while drying.

SYRUPS

These are made from the juices of fruit with sufficient
quantity of sugar for their preservation, and retaining them
in their liquid state. Cooling, delicious drinks, puddings,
ice creams, and water-ices may be made from them when
the fruits themselves are out of season.

CURRANT SYRUP

Mash the currants and stand aside in a warm place for four
days. Cover to keep out dust and insects. Then turn
into a jelly-bag and let drip slowly. If you wish it very
clear, filter through filtering-paper. Measure the juice, and
to every pint allow two pounds of granulated sugar. Mix
the juice and sugar together until only a small portion
settles to the bottom, then pour it into a farina-boiler, place
over the fire, and the heat of the water as it boils around
will dissolve the sugar. When this has been thoroughly
effected, take it from the fire and stand aside to cool. When
cold, put into small bottles, fill them to the top, cork tightly,
seal, and keep in a dark, cool, dry place. Be very careful
that you use only porcelain or granite articles in the
making of syrups, as the acids of the fruits will act upon
metal and change the bright-red color to a purple. Use a
wooden spoon in stirring. Strong heat or boiling also
destroys the color and flavor of the syrups.

(43)

44 CANNING AND PRESERVING

Cherry and grape syrups may be made in the same
manner.

LEMON SYRUP

This syrup may be made in the spring when lemons are
plentiful and cheap. It is best to buy them by the box as
the syrup will keep the entire year. Wipe the lemons with
a damp cloth and roll hard under your hand to soften them.
Cut in halves and squeeze every particle of juice from them.
If the yellow rind or zest of the lemon is liked, they may be
rolled in a portion of the sugar. To every quart of juice
allow six pounds of granulated sugar. Put the sugar in a
large porcelain-lined kettle. Beat the whites of two eggs to a
stiff froth, mix gradually with them one quart of clear
water, and then add the whole to the sugar. Stir until the
sugar is dissolved, then place the kettle over the fire, and
boil and skim until the scum ceases to rise. Strain the
lemon-juice, add it to the boiling syrup, cover, and boil
ten minutes. Stand aside to cool. When cold fill into
clean bottles that have been rinsed well with alcohol, cork
tightly and seal.

ORANGE SYRUP

Make precisely the same as Lemon Syrup, allowing six
pounds of sugar to every two quarts of orange-juice.

PINEAPPLE SYRUP

Put three pounds of sugar in a porcelain-lined kettle. Beat
the white of one ^gg to a froth, add to it gradually one
pint of clear cold water, add this to the sugar, stand it over
the fire, and boil and skim until perfectly clear. Stand
aside to cool. Pare and grate sufficient Havana pineapples
to make three pints of juice, which must be strained care-
fully through a flannel bag. Boil the syrup again for ten

CANNING AND PRESERVING 45

minutes, then add gradually the pineapple-juice, let it come
again to a boil, skim, and stand aside to cool. When cold,
bottle, cork, and seal.

QUINCE HONEY

5 nice quinces, pared and grated

I pint of water

5 pounds of granulated sugar

Stir the grated quinces into the boiling sugar and water.
Cook fifteen minutes, pour into glasses, and let cool before
covering.

RASPBERRY SYRUP
Mash the berries and stand in a warm place for two or
three days, or until fermentation has commenced. If this
was omitted the syrup would jelly instead of remaining
liquid. To every pint of juice allow two pounds of sugar.
Finish precisely the same as Currant Syrup.

Blackberry syrup may be made precisely the same.

ROSE SYRUP

I pound of rose leaves i quart of clear water

4 pounds of granulated sugar

Put the water in a porcelain-lined kettle, bring to boiling
point, add the leaves, take from the fire, cover, and stand
over night. Then strain through a fine cloth, add the
sugar, place in a farina-boiler, and boil until the sugar is
thoroughly dissolved. Stand aside to cool, and bottle.
Violet syrup may be made in the same way ; first
freeing th*e flowers from stalks and calyx.

STRAWBERRY SYRUP

Put two pounds of sugar and a pint of water in a porce-
lain-lined kettle, stir until the sugar is dissolved, boil, and

46 CANNING AND PRESER VING

skim. Stand aside to cool. Mash fresh ripe berries and
strain them through a bag. Bring the syrup to boiling-
point and boil rapidly until, when dropped in cold water
and rubbed between the thumb and finger, it forms the
small **ball." Now add to this a quart and half-pint of
strawberry-juice, let it come to a boil, skim, and stand
aside to cool. When cold, bottle and seal.

RASPBERRY VINEGAR

Put two quarts of raspberries into a stone jar, and pour
over them one quart of good cider vinegar. Cover and
stand aside for two days, then drain off the liquid without
mashing the berries, pour it over a quart of fresh fruit, and
stand as before. Do this once more, the last time strain-
ing through a muslin bag. Now add one pound of sugar to
every pint of this liquid. Boil slowly five miuutes, skim,
let stand fifteen minutes, bottle, and seal.

Strawberry and blackberry vinegars are made in pre-
cisely the same manner.

PICKLING

SWEET PICKLES

Sweet pickles may be made from all fruits that can be pre-
served, including citron, watermelon-rind, and cucumbers.
The syrup should be rich and sufficiently cooked to keep
without being hermetically sealed. Smooth-skinned fruits
should be well pricked before cooking.

SPICED PEACHES

7 pounds of peaches i teaspoonful of ground cloves

4 pounds of sugar 2 teaspoon fuls of allspice

I pint of vinegar 2 teaspoonfuls of cinnamon

^ ounce of ginger-root J^ teaspoonful of ground mace

Pare the peaches, but do not remove the stones. Put

the vinegar and sugar on to boil, Mix the spices and

divide them into four parts. Put each into a small square

of muslin, tie tightly, and then throw them into the sugar

and vinegar. When this mixture is hot, add the peaches ;

bring all to boiling-point, take from the fire, and turn

carefully into a stone jar. Stand in a cool place over

night. Next day, drain all the liquor from the peaches

into a porcelain-lined kettle, stand it over a moderate fire,

and, when boiling hot, pour it back in the jar over the

(47)

48 CANNING AND PRESERVING

peaches. Next day, drain and heat again as before, and do
this for nine consecutive days ; the last time boil the liquor
down until there is just enough to cover the fruit. Add
the fruit to it, bring the whole to a boil, and put in jars or
tumblers for keeping.

The following fruits may be pickled or spiced in the
same manner: Apples, Cantaloupes, Cherries, Pears,
Plums, Quinces, Watermelon-rind.

SOUR PICKLES

For these, use none but the best cider vinegar. Do not boil
it, as in this way it is weakened ; bring it only to scalding-
point before pouring it over the pickles. A tiny piece of
alum scalded with cucumber or gherkin pickles makes them
crisp.

Always prepare pickles in porcelain-lined or granite
kettles ; use wooden spoons, never metal. Spice carefully,
so that one flavor will not predominate, but will all com-
bine to make a pleasant whole. Cucumbers and other
pickles are often so strongly flavored with onion, spices,
etc., that the original flavor is entirely lost.

Pickles should be kept in a dark dry place in stone or
glass jars.

Nasturtiums or a small piece of horse-radish thrown
in each jar prevents the vinegar from moulding.

If you wish your cucumbers green, put them into cold
vinegar in a porcelain-lined kettle, stand them over a mod-
erate fire, and heat slowly until they become green.

As pickles of all kinds are indigestible, eat sparingly
and masticate thoroughly.

CANNING AND PRESERVING 49

JERUSALEM ARTICHOKES

Wash and scrape the artichokes, throw them in cold
water for two hours, drain, cover with fresh boiling water,
a:id boil until tender, about twenty minutes. Drain, and
put them into glass or stone jars. To every quart of arti-
chokes allow one pint of cider vinegar, one bay leaf, one
slice of onion, four whole cloves, and a blade of mace.
Put the vinegar in a porcelain-lined kettle with all the
other ingredients, stand it over a moderate fire, and bring
slowly to boiling-point, then pour it over the artichokes,
and stand away to cool.

They will be ready to use in twenty-four hours, and
will keep two weeks.

PICKLED BEANS

String a quarter of a peck of tender green beans, throw
them into a kettle of boiling water, add a teaspoonful of
salt, and boil twenty-five minutes. When done, drain in
a colander, let stand until cold ; then put into glass or
stone jars, sprinkle lightly with cayenne, add a tablespoon-
ful of whole mustard, a tablespoonful of chopped horse-
radish, and cover the whole with good strong cider vine-
gar.

BORDEAUX SAUCE
(Mrs. Henry Addis)

1 gallon of chopped green i ounce of cloves

tomatoes i ounce of turmeric

2 gallons of chopped cabbage i ounce of ginger

I ounce of black pepper i ounce of celery-seed

y^ pound of brown sugar y^ pound of mustard-seed

I gill of salt I gallon of vinegar

Mix the cloves, ginger, turmeric, pepper, celery-seed, mus-
tard-seed, sugar and salt together, then add the vinegar;

50 CANNING AND PRESERVING

pour this over the cabbage and tomatoes turn into a porce-
lain-lined kettle, and sUn77ier gently twenty minutes. Put
away in glass or stone jars.

PICKLED CABBAGE

Chop sufficient cabbage to make one gallon, add to it two
good-sized onions chopped fine, two red and two green
peppers cut into small strips. Put a layer of this in the
bottom of a stone jar, sprinkle with a tablespoonful of salt,
then another layer of cabbage, and another spoonful of
salt, and so on until all the cabbage is used ; cover and
stand away over night. Next day take it out and pres?
thoroughly in a colander. Put a layer of the cabbage in
the bottom of the jar, sprinkle over a few mustard-seeds
and one or two whole cloves, then another layer of cab-
bage and mustard-seed, and so on until all the cabbage is
in. Do not pack tightly. Cover with good cider vinegar,
wait until the vinegar soaks to the bottom of the jar, cover
again, and so continue until the cabbage is thoroughly
moistened with vinegar, and it is ready for immediate use.

Red cabbage may be pickled in the same way, leaving .
out the peppers.

CELERY PICKLE

Select a very solid white head of cabbage and chop suffi-
cient to make two quarts, and cut into small pieces the
same amount of white celery. Put both in a porcelain-lined
kettle, add two tablespoonfuls of salt, a quarter of a pound
of white sugar, a quarter of a pound of white mustard seed,
a half-ounce of ginger-root, or powdered ginger, and two
quarts of good cider vinegar. Stand over a slow fire to
simmer until cabbage is tender, about a half hour. When
cold, put into stone or glass for keeping.

CANNING AND PRESERVING 51

CHOW CHOW

j4 pound of English mustard ^ gallon of vinegar
i^ ounce of turmeric i cup of sugar

2 tablespoonfuls of mustard- i gill of salad oil

seed I head of cauliflower

I quart of string beans i quart of tiny cucumbers

I quart of button onions

Boil the cauliflower, beans and onions separately until
tender. Cover the cucumbers with strong salt water, and
soak twenty-four hours. Then mix altogether. , Put the
vinegar in a porcelain-lined kettle. Mix the mustard and
turmeric together, and moisten them with a little cold vine-
gar, then stir them into the hot vinegar and stir continu-
ously until it begins to thicken ; then add the sugar,
mustard-seed, and oil, stir again, and pour this, while hot,
over the vegetables. Put away in glass or stone jars

Cauliflower may be pickled in precisely the same man-

SMALL CUCUMBER PICKLES

Wash and wipe one hundred small cucumbers, and place
them in jars. Cover them with boiling brine, strong
enough to bear an ^gg ; let stand twenty-four hours. Then
take them out, wipe, place in clean jars, and cover with hot
vinegar spiced with an onion, twelve whole cloves, one
ounce of mustard seed, and three blades of mace. They
will be ready to use in two weeks.

LEMON PICKLE

For this, choose small fruit with a thick rind. Rub the
rind well with a piece of flannel ; then slit them down the
quarters, but not quite through the pulp, fill these slits with
salt and press them together. Stand the lemons upright in
an earthen dish for four days ; by this time they will be

52 CANNING AND PRESERVING

partly covered with brine. Turn them every day for there
days longer in this brine. Drain. Add to this brine
sufficient cider vinegar to cover the lemons, add one
Jamaica pepper, and one ounce of green ginger-root cut
into small pieces, bring to boiling-point, skim, and then
stand aside to cool. When cold, pour it over the lemons
and put away in glass jars.

MELON IvIANGOES

Select small green watermelons or muskmelons. Remove
a piece about an inch wide the whole length of the melon ;
from this opening remove the seeds with a spoon, and scoop
out the soft portion in the centre. Place this melon with
the piece taken from it by its side in a tub, and so continue
until you have the desired quantity. Make a brine of salt
and clear cold water, sufficiently strong to bear an ^gg ; pour
this over the melons, cover, and stand away for twenty-
four hours. Drain, keeping each piece carefully with its
own melon.

Make a filling as follows : to every dozen melons
allow two hard heads of cabbage chopped fine, add to it,
six white onions chopped, a pint of nasturtiums, a teaspoon-
ful of ground cinnamon, a teaspoonful of ground cloves, a
tablespoonful of chopped horse-radish, a half- teaspoonful
of black pepper, a tablespoonful of salt, and mix all well
together. Fill this into the melons, press down firmly, put
in the piece and tie with twine. When all are thus pre-
pared, place them in a stone jar, cover with vinegar, and
stand aside twenty-four hours, then place them in a porce-
lain-lined kettle, and simijier gently a half-hour, then place
them back regularly into the jar, and cover with fresh cold
cider vinegar, add a cupful of nasturtiums or a few pieces
of horse-radish (this is to prevent moulding), and stand

CANNING AND PRESERVING 53

away over night. In the morning drain off the vinegar
without disturbing the mangoes. Bring the vinegar to
boiling-point, pour it again over the mangoes, and when
cold, tie up, and keep in a cool, dry place.

Cucumber mangoes are made in precisely the same
manner.

PEACH MANGOES

Select large, freestone peaches. Put them in a stone jar
and cover them with brine sufficiently strong to bear an
^gg, and let stand forty-eight hours, then take them from
the brine and throw them into cold water for twenty
minutes. Wipe each one carefully without breaking the
skin, and with a sharp silver knife remove a small piece
from one side and extract the stone. Sprinkle the inside
lightly with celery seed. Have ready sufficient grated
horse-radish, moistened with vinegar, to fill the peaches.
As each peach is filled replace the small piece taken from
the side and sew it all around with strong white thread.
Stand them in stone or glass jars, as closely together as
possible. To every five dozen peaches allow

I gallon of vinegar
I pound of brown sugar
i^ teaspoonful of cayenne

Put the vinegar, sugar and cayenne into a porcelain-lined
kettle, bring quickly to a ^ boil, and immediately take off.
Pour boiling hot over the peaches. When cold, tie up.
They will be ready for use in ten days, and are very good.

PEPPER MANGOES

Cut the tops from one dozen red and one dozen green
peppers. Remove the seeds and save the tops. Stand the
peppers upright in a tub ; put a teaspoonful of salt in each

54 CANNING AND PRESERVING

one, cover with cold water, and soak twenty-four hours.
Drain. Cut two large heads of cabbage on a cabbage
cutter, add to this one teaspoonful of ground cloves, one
teaspoon ful of ground allspice, four tablespoonfuls of whole
mustard and two tablespoonfuls of salt ; mix thoroughly.
Stuff the peppers with this mixture. Put on the tops and
tie tightly. Stand them upright in stone jars, and cover
with cold vinegar.

TOMATO MANGOES

Select smooth, medium-sized green tomatoes. Cut from
the top or stem end a piece sufficiently large to allow the
removal of the seeds without breaking the tomato. Stand
them upright in a tub, with each top. by the side of its
corresponding tomato, and finish precisely the same as
Pepper Mangoes. The flavor of tomato mangoes is im-
proved by placing here and there in the jar a pepper
mango.

PICKLED MARTINES

Take a quarter-peck of young martines, sufficiently tender
to puncture easily with a pin. Wash them in cold water,
and then place them in a tub. Make a brine sufficiently
strong to bear an ^gg, pour over the martines, cover, and
stand aside for three days, then drain, and cover with cold
water; stand twenty-four hours. , Drain and wipe dry, put
them into a porcelain-lined kettle, cover with good cider
vinegar, add a tablespoonful of whole allspice, the same of
whole cloves, three bay leaves, and a dozen pepper-corns.
Bring the whole quickly to a boil, and boil one minute.
Stand aside to cool. When cold, put into jars and tie up.
In eight weeks they are ready for use, and are generally a
favorite pickle.

CANNING AND PRESERVING 55

MIXED PICKLES

y2 medium-sized head of cabbage

4 large roots of celery

4 tablespoonfuls of grated horse-radish

6 large green tomatoes

I large or two small Spanish onions
i^ quarts of vinegar
^ teaspoonful of powdered alum

Chop all the vegetables and mix them together. Put u
layer about two inches thick in the bottom of a jar, sprinkle
it with a tablespoonful of salt, then another layer of vegeta-
bles and salt, and so on until all is used. Let stand twenty-
four hours, then drain, and press out all the liquor ; cover
with boiling water, let stand again ten minutes, then press
with your hands until perfectly dry. Add to one quart of
vinegar, a quarter-teaspoonful of powdered alum and stir
until dissolved. Now put a layer (two inches thick) of the
pickles in the bottom of the jar, then sprinkle with mustard
seed, black pepper, and the grated horse-radish ; now
another layer of pickles, and so on until all is used. Now
pour over it the vinegar, let stand two days, and it is ready
to use.

PICKLED NASTURTIUMS
Pick the green seeds (after the flower has dropped off) with
stems about one and a-half inches long, lay them in mode-
rately salted cold water for forty-eight hours. Then lay
them in fresh cold water twenty-four hours, drain, pack in
bottles or jars and cover with boiling vinegar. Tie up, and
stand away at least four weeks before you use them. These
may be used as a substitute for capers.

MOCK OLIVES

^ peck of green plums i ounce of white mustard-seed
2 quarts of cider vinegar 2 heaping tablespoonfuls of salt

' >^ OF in., . V,

I7BESITr|

5Q CANNING AND PRESERVING

Add the mustard and salt to the vinegar, pour into a porce-
lain-lined kettle, and bring quickly to boiling-point, pour
it while boiling over the green plums, and stand away over
night. In the morning drain off the vinegar, make it again
boiling hot and pour it over the plums. When cold, put
into bottles and cork tightly.

PICKLED ONIONS

Pour boiling brine over the small button onions, let them
stand twenty-four hours, then drain, and cover with hot
vinegar spiced to taste.

PICKLED PARSLEY

Select perfect curly heads of parsley. Wash thoroughly
in salt water, drain, and shake until dry. Put into jars of
cold vinegar ; to each quart allow a tablespoonful of chop-
ped horse-radish. Cover and stand away for use. This is
especially nice for garnishing cold meat dishes when pars-
ley is out of season.

PICKLED PEPPERS

Take half large green, the remaining half red and yellow
mixed (sweet peppers). Make a small incision at the side
and carefully remove the seeds without breaking the pep-
pers. Make a brine sufficiently strong to float an tgg and
put the peppers in it, cover, and stand aside for twenty-
four hours. Renew the brine and stand away again for
twenty-four hours. Now drain, and wash carefully in cold
water. To every two dozen peppers, allow a quart of vin-
egar and a quart of water, put this in a porcelain-lined
kettle, bring to boiling-point, pour over the peppers, and
stand aside to cool. When cold, drain, and throw this vin-
egar and water away. Bring to a boil sufficient good

CANNING AND PRESERVING bl

cider vinegar to cover the peppers, pour it over the pep-
pers while boiling hot. When cold, tie up for use.

PICCALILLI

3 dozen of small cucumbers

1 small head of white cabbage

2 quarts of small string beans
6 roots of celery

3 red peppers

3 green peppers

2 heads of cauliflower
y^ teaspoonful of ground mace
^ teaspoonful of ground allspice
i^ teaspoonful of ground ginger

1 teaspoonful of black pepper

2 ounces of mustard-seed
I clove of garlic
Sufficient vinegar to cover

Chop all the vegetables rather fine, add the garlic pounded,
pack into a large stone jar, cover with cold water slightly
salted, and stand aside for twenty-four hours. Then drain
in a colander and press till dry. Return to the jar and
cover with the vinegar boiling hot, to which has just
been added the spices. This pickle may be hermetically
sealed while hot, or the vinegar reheated for two or three
mornings.

OILED PICKLES

loo small cucumbers i quart of onions

y pound of ground mustard i pint of olive oil

I teaspoonful of black pepper i ounce of celery-seed

y^ pound of whole mustard 2 quarts of vinegar

Pare the cucumbers and onions, and slice them in thin
slices. Put a layer of cucumbers, then a layer of onions,
then a heavy sprinkling of salt, then another layer of cu-
cumbers, and so continue these alternations. On top, place

58 CANNING AND PRESERVING

a heavy weight to press them down ; let stand over night,
or at least six hours. Then drain off the liquor. Put a
tablespoonful of powdered alum in sufficient cold vinegar
to cover the pickles, stir until the alum is dissolved, pour
this over the cucumbers and onions, and stand aside for
four or five hours. Then drain. (This vinegar may be
saved to use for other purposes.) Put the cucumbers and
and onions into glass or stone jars. Mix the mustard,
pepper and celery-seed with the oil, then add gradually the
two quarts of vinegar, and pour over the cucumbers and
onions. Fasten the jars, and in two weeks the pickles will
be ready to use.

GREEN TOMATO PICKLES

I peck of green tomatoes, ^ pound of ground mustard

sliced I dozen onions, sliced

ii^ ounces of black pepper i ounce of whole cloves

I ounce of whole allspice i ounce of mustard-seed

Put a layer of tomatoes, then a layer of onions, then a
sprinkling of salt, then another layer of tomatoes, and so
on; let stand over night. Next morning, drain off all the
liquor, put them in a porcelain-lined kettle with all the
other ingredients, cover with vinegar, and simmer gently
fifteen minutes. Put away in stone or glass jars.

RIPE TOMATO PICKLES

Choose small red or yellow tomatoes, prick them with a pin,
put in glass or stone jars, add two or three dozen nastur-
tium-seeds to each quart of tomatoes, cover with good cold
cider vinegar. They wall be ready for use in about two
weeks and will keep all winter.

PICKLED WALNUTS

The walnuts should be gathered when very young and soft,
soft enough to be easily pierced with a pin. They should

CANNING AND PRESERVING 59

be gathered in the middle of the day when the sun is hot
upon them. Rub them with a coarse flannel. Then make a
brine from salt and water, strong enough to bear an tgg,
and let them lie in it nine days, changing the brine every
other day. At the end of this time, take them out, spread
them on large dishes and expose them to the atmosphere
for about thirty minutes. Then pour over them, boiling
water, then take them out one at a time, rub them with a
piece of coarse flannel, and pierce them with a large nee-
dle in several places. Now place them in glass jars. To
every hundred walnuts allow one gallon of vinegar, one
ounce of cloves, one ounce of allspice, one ounce of black
pepper, a half-ounce of mace, and a half-ounce of nutmeg.
Put the spices in the vinegar, and scald in a porcelain ket-
tle for fifteen minutes. Then strain the vinegar, and pour
it, boiling hot, over the walnuts ; add a large tablespoonful
of grated horse-radish, and a cupful of mustard-seed.
Cover closely and stand in a cool place.

TO SALT CUCUMBERS FOR PICKLING

Choose very small cucumbers as free from spots as possible.
Put a layer of cucumbers in the bottom of a cask, then a
layer of coarse salt, about a quarter of an inch thick, then
another layer of cucumbers, another of salt, and so con-
tinue until all the cucumbers are used. Place a board on
top of the pickles, on which put a heavy stone to keep
the pickles down. If you raise your own cucumbers, gather
them early in the morning, or late in the evening, as cut-
ting them at midday will wilt the vines. After the stone
is placed on the board, pour around about a quart of water
to moisten the salt. This with the juice that exudes from
the cucumbers should make sufficient brine to cover. A

60 CANNING AND PRESERVING

new supply of cucumbers may be added ; simply remove
the board and stone, and arrange in layers as before. A
few cabbage leaves or horse-radish tops may be placed
underneath the board. This will prevent moulding.
When the cask is nearly full, tuck a cloth closely around the
edges, place board and weight on top of it, cover the cask,
and the cucumbers will keep perfectly for one or two
years.

When wanted for pickling, carefully lift the cloth with
the scum, wash the board, the stone, and the cloth in clear
warm water. Do not be alarmed at the heavy scum found.
With a clean cloth wipe all the scum from the sides of the
cask ; take out as many as are wanted, return the cloth,
board and weight, and cover closely as before.

Place the cucumbers taken out in a large vessel of cold
water, soak three days, changing the water each day, then
drain and wipe carefully, without bruising. Put a porce-
lain-lined kettle over the fire and fill half full of good cider
vinegar, add as many cucumbers as the vinegar will cover,
a piece of alum the size of a hazel nut, let the whole come
to a boil, turning the cucumbers several times with a
wooden spoon to prevent those in the bottom from
becoming soft. After they are thoroughly heated, drain,
and put them in a stone jar. Throw this vinegar away.
Cover the cucumbers with fresh cold vinegar, spices may be
added to taste. A tablespoonful of chopped horse-radish
will prevent moulding. They will be ready for use in
about a week.

String beans and green tomatoes sliced may be pre-
pared in precisely the same manner.

CANNING AND PRESERVING 61

PICKLED CORN

Corn, Lima beans and string beans may be packed in salt
precisely the same as cucumbers, and after soaking twenty-
four hours, may be cooked the same as green vegetables,
changing the water once or twice while boiling.

Many like this way of preserving vegetables better than
canning.

The following is a list of vegetables, etc., and their
season for pickling :

Artichokes — July and August.
Beans — July and August.
Cabbage — September.
Cabbage, red — September.
Cauliflower — August and September.
Celery — October and November.
Cucumbers — July to middle of August.
Martines — July and August.
Muskmelons — First to middle of September.
Nasturtiums — August and September.
Onions — August.
Parsley — October .
Peppers — August.
Tomatoes, green — September.
Tomatoes, ripe — August.

Walnuts — The early part of July, or the first week tlie
walnuts form.

CATSUPS

CUCUMBER CATSUP

For this, choose large, ripe cucumbers. Pare, remove the
seeds, and grate. To every pint of this pulp allow :

^ pint of cider vinegar

^ teaspoonful of cayenne

1 teaspoonful of salt

2 heaping tablespoonfuls of grated

horse-radish

Drain the grated cucumber in a colander, then mix with
all the other ingredients. Bottle and seal.

MUSHROOM CATSUP

Take freshly gathered mushrooms and examine them care-
fully to see that they are all right. Wipe them, but do not
wash. Put a layer of the mushrooms in the bottom of an
earthen dish, then sprinkle well with salt, then another
layer of mushrooms, another of salt, and so on alternately ;
cover with a folded towel, and stand in a very warm place
for tw^enty-four hours ; then mash and strain through a
coarse bag. To every quart of this liquor add one ounce
of pepper-corns, and boil slowly in a porcelain-lined kettle
for thirty minutes ; then add a quarter-ounce of whole
allspice, a half-ounce of sliced ginger-root, one dozen w^hole

cloves, and three blades of mace. Boil fifteen minutes
(62)

CANNING AND PRESERVING 63

longer. Take from the fire and stand aside to cool. When
cold, strain through flannel, and put into small bottles,
filling to the very top. Cork tightly and dip in sealing-
wax.

TOMATO CATSUP No. i
(Prof. Rachel Bodley)
Cut ripe tomatoes into thin slices ; then put into a stone
jar a layer of tomatoes and a layer of salt, and stand aside
for three days. Then press through a sieve, add vinegar,
and spice to taste, bottle and seal.

TOMATO CATSUP No. 2

For catsup, use tomatoes that are solid and free from decay.
They should be gathered in August, as later in the season
the lose their flesh, become watery and acid.

I bushel of ripe tomatoes 2 ounces of mustard
^ gallon of vinegar i ounce of ginger

i^ pound of sugar ^ ounce of cloves

Yo, pint of salt ^ ounce of cayenne

i^ ounces of black pepper )^ ounce of powdered
I ^ ounces of allspice assafetida

I pint of alcohol

Put the tomatoes on to boil, boil gently a half-hour, then
press them through a sieve to remove the seeds and skins.
Return this liquid to the kettle (which should be porcelain-
lined), and boil down to one and a half gallons ; then add
the vinegar and evaporate to one and three-quarter gallons ;
then add the sugar, salt and spices , stir until thoroughly
mixed. Put the assafetida into a teacup, add to it two
tablespoon fuls of the catsup, stir until thoroughly mixed,
then turn it into the kettle, stir continually until the catsup
comes to a boil, then take it from the fire and add the
alcohol. Bottle and seal while hot.

64 CANNING AND PRESERVING

This recipe has been in constant use in my own family
for years, and is pronounced, by those who have used it —
perfect.

COLD TOMATO CATSUP
Peel and chop very fine a half-peck of ripe tomatoes.
Drain them in a colander, then turn them into an earthen
vessel and add a half-cup of grated horse-radish, one cup
of salt, one cup of black and white mustard-seed mixed,
two tablespoon fuls of black pepper, two red peppers and
two roots of celery chopped fine, two teaspoonfuls of celery-
seed, one cup of nasturtiums chopped fine, one cup of
brown sugar, two tablespoonfuls of ground cloves, two
tablespoonfuls of ground allspice, a teaspoonful of cinna-
mon, a teaspoonful of mace, and one quart of cider vinegar.
Mix all well together, bottle, and seal.

WALNUT CATSUP

Take one hundred green w^alnuts that are young enough to
be pierced through easily with a pin. Pierce each walnut
in five or six places, then put them in an earthen vessel,
cover with a half-pound of salt and two quarts of vinegar.
Cover and stand aside for six days, mashing with a potato-
masher and stirring every d^y. At the end of that time,
strain off and squeeze every drop of liquor from the walnuts.
Add a half-pint of vinegar to the remaining husks, beat
them with a potato-masher and squeeze again. Turn all
this liquor into a porcelain-lined kettle, add to it one ounce
of w^hole pepper-corns, forty w^iole cloves slightly bruised,
a quarter-ounce of whole mace, a quarter-ounce of nutmeg
cut in thin slices, a small root of horse-radish cut in slices,
one blade of garlic chopped, one long red pepper, a half-
pound of anchovies, and a quarter-ounce of green ginger-

CANNING AND PRESERVING 65

root cut in slices. Bring this mixture slowly to a boil, cover
the kettle closely, and boil slowly a half-hour. Then
strain through a cloth and stand aside to cool. When cold,
add one pint of port wine ; bottle, cork tightly, and seal.
This should stand three or four months before using.

MIXED SAUCE

I gill of walnut catsup

4 tablespoonfuls of essence of anchovy
J^ ounce of grated lemon-peel
^ ounce of garlic

I ounce of horse-radish
14 ounce of black pepper

I even teaspoon ful of celery-seed

I even teaspoonful of curry pow^der

I gill of mushroom catsup
y^ pint of port wine

Pound or grind the celery-seed ; grate the horse-radish,
and mix all the ingredients together. Bottle and cork
tightly, and shake well every day for two weeks, then strain
through a very fine muslin, bottle, cork, and seal. This
is a very relishing sauce, and very wholesome.

IMITATION OF WORCESTERSHIRE SAUCE

Add to one quart of vinegar three-quarters of an ounce of
cayenne, three cloves of garlic chopped fine, five ancnovies
mashed, twelve whole cloves bruised, and two blades of
mace. Cover, and stand aside over night. Next day, rub
through a fine sieve, strain, add one gill of port wine, put
it in a demijohn, cork, and stand aside for ten days ; then
bottle, cork, and seal.

FLAVORED VINEGARS

CELERY VINEGAR

i^ pound of celery-seed

I quart of cider vinegar

1 teaspoon ful of salt

2 teaspoonfuls of granulated sugar

Mix all the ingredients together, put in a porcelain-lined
kettle and bring to boiling-point. When cold, put in a large
bottle, and shake every day for two weeks. Then strain
through a fine cloth or filter, bottle, and cork tightly.

CHILI VINEGAR

This is made by infusing fifty of the small foreign bird-
peppers (small red and yellow peppers about one inch long)
in one pint of the best white wine vinegar for two weeks.

HORSE-RADISH VINEGAR

(Marion Harland)

6 tablespoonfuls of scraped or

grated horse-radish
I tablespoonful of white sugar
I quart of vinegar

Scald the vinegar ; pour boiling hot over the horse-radish.
Steep a week, strain and bottle.

(66)

CANNING AND PRESER VING 67

ONION VINEGAR

I quart of vinegar 2 teaspoonfuls of white sugar

I teaspoonful of salt 2 large Spanish onions

Grate the onions, mix with them the salt and sugar, let
stand two hours, and add the vinegar. Turn into bottles,^
and shake every day for two weeks. Then strain through
a fine cloth, bottle, and cork.

This may be used for salads, etc. , where a very delicate
onion flavor is desired.

TARRAGON VINEGAR

Put into a wide-mouthed bottle one cup of freshly-gathered
tarragon leaves, cover with a quart of good cider vinegar ;
cork the bottle and stand aside for two weeks, shaking fre-
quently ; then strain and squeeze through a flannel bag.
Pour into small bottles, cork, and keep in a cool place.
This is an agreeable addition to all salad and fish

POWDERS AND DRIED HERBS

CURRY POWDER

3 ounces of turmeric i ounce of mustard

3 ounces of coriander-seed y^ ounce of allspice

I ounce of black pepper y^ ounce of cardamon -seed

I ounce of ginger ^ ounce of cumin-seed

Pound all the ingredients in a mortar until reduced to a fine
powder. Sift, bottle, and cork.

GUMBO FILLET POWDER

Take the very young tender leaves of the sassafras, spread
them out on white paper, and dry in a cool, dry, airy
place. When dry, pound in a mortar, press through a hair
sieve, and keep in a closely corked bottle.

RAGOUT POWDER

J^ ounce of ground mustard y^ ounce of nutmeg, grated

y^ ounce of ground mace y^ ounce of black pepper

jj ounce of ground cloves J^ ounce of dried lemon-peel,
^ ounce of ground ginger grated

I ounce of salt Dash of cayenne

Mix all well together, rub through a fine sieve, bottle, and
cork.

A teaspoonful of this powder added to a sauce or
ragout gives an agreeable flavor

(68)

CANNING AND PRESERVING 6^

SOUP POWDER

Take of lemon-peel, thyme, sweet marjoram and parsley
one ounce each. Dry carefully in a warm oven; then
pound in a mortar, and rub through a fine sieve, then add
one drachm of powdered celery-seed. Bottle and cork.
One teaspoonful of this may be added to each quart of soup.

TO DRY HERBS

It is of the utmost importance to pick or purchase the herbs
when in the highest state of perfection, this is when full of
juice, just before flowering. They should be gathered on a
dry day. Cleanse thoroughly from dust and dirt, cut off
the roots, spread on brown paper, and put them in a warm-
oven, that they may dry quickly to preserve their flavor.
Great care must be taken that they do not burn. When
dry, rub the leaves from the stems, put into bottles or jars,
and cork tightly. They should be perfectly cold before
bottling.

70 CANNING AND PRESERVING

ADDITIONAL RECIPES 71

72 CANNING AND PRESERVING

ADDITIONAL RECIPES 73

74 CANNING AND PRESERVING

INDEX

Apple Butter

Jelly
Apples, Canned xi

Canned with Pineapple 11

Canned with Quinces ■* '

Dried

Preserved

Spiced
Apricot Marmalade
Apricots, Canned

Preserved
Asparagus, Canned

Barberry Jam
Beans, Canned

Lima, Salted
Pickled
Blackberries, Canned

Preserved
Blackberry Jam
Jelly
Syrup
Vinegar
Black Currant Jam
Blue Plums, Canned

Preserved
Bordeaux Sauce
Brandy Peaches
Butter, Apple
Peach
Pear
Plum
Tomato
Butters

Cabbage, Pickled

Red, Pickled
Canned Apples

Apples and Pineapple

Apples and Quinces

Apricots

Asparagus

Beans

Blackberries

Cherries

33

Canned Corn

18

34

Currants

12

11

Currants and Rasp-

11

berries

13

11

Damsons

13

40

Dewberries

13

19

Elderberries

13

4S

Fruits

11

31

Gooseberries, Green

14

12

Gooseberries, Ripe

14

27

Greengages

13

17

Huckleberries

14

Lima Beans

17

29

Peaches, No. 1

14

17

Peaches, No. 2

14

61

Pears

15

49

Peas

17

12

Pineapple

15

20

Plums, Blue

16

30

Plums, Large

16

35

Quinces

16

45

Raspberries

Itj

46

Strawberries, No. 1

17

30

Strawberries, No. 2

17

16

Tomatoes

18

24

Tomatoes, Whole

18

49

Vegetables
Yellowgagcs

17

39

13

33

Canning

9

3:3

Cantaloupes, Spiced
Catsup, CJucumber

48

33

62

33

Mushroom

62

34

Tomato, No. 1

63

33

Tomato, No. 2

63

Tomato, Cold

61

50

Walnut

64

50

Catsups
Cauliflower, Pickled

62

11

51

11

Celery Pickle

50

11

Vinegar

66

12

Cherries, Canned

12

17

Dried

40

17

Preserved

21

12

Spiced

48

12

Cherry Jelly

36

(75)

76

INDEX

Cherry Syrup

44

Horse-Radish Vinegar

66

Chili Vinegar

66

Huckleberries, Canned

14

Chow Chow

51

Preserved

24

Citron, Preserved

21

Conserved Fruits

40

Jam, Barberry

29

Copper Plums, Preserved

24

Blackberry

30

Corn, Canned

18

Currant, Black

30

Pickled

61

Currant, Red

30

Salted

61

Currant, White

30

Crab Apple Jelly

35

Grape

30

Crab Apples, Preserved

20

Green Grape

30

Cranberry Jelly

36

Raspberry

32

Cucumber Catsup

62

Rhubarb

32

Mangoes,
Pickles, Small

53

Jams

29

51

Jellies

34

Cucumbers, To Salt for Pickling 59

Jelly, Apple

34

Currant Jam

30

Blackberry

35

Jelly

36

Cherry

36

Syrup

43

Crab Apple

35

Currants, Canned

12

Cranberry

36

Canned with Rasp-

Currant

36

berries

13

Damson

37

Preserved

22

Grape

37

Curry Powder

68

Green Grape

37

Peach

37

Damson Jelly

37

Pear

38

Damsons, ( 'anned

13

Plum

38

Preserved

22

Quince

38

Dewberries, Canned

13

Raspberry

38

Preserved

22

Rhubarb

38

Dried Apples
Cherries

40

Strawberry

39

40

Tutti Frutti

39

Fruits

40

Jerusalem Artichokes

49

Herbs

68

Peaches

40

Kettle, Preserving

10

Pears

40

Plums

40

Large Plums, Canned

16

Quinces

40 •

Lemon Peel

41

Pickle

51

Elderberries, Canned

13

Syrup

44

Lemons, Preserved

25

Flavored Vinegars

66

Lima Beans, Canned

17

Fruit Jellies

34

Limes, Preserved

26

Fruits, Canned

11

Conserved

40

Mangoes, Cucumber

53

Dried

40

Melon

52

Preser^'Cd

19

Peach

53

Pepper

53

Ginger, Preserved

22

Tomato

54

Gooseberries, Green, Canned

14

Marmalade, Apricot

31

Green, Preserved

24

Orange, No. 1

30

Ripe, Canned

14

Orange, No. 2

31

Grape Jam

30

Peach

31

Jelly

37

Plum

31

Syrup

44

Quince, No. 1

31

Greengages, Canned

13

Quince, No. 2

32

Preserved,

23

Marmalades or Jams

29

Green Grape Jam

30

Martines, Pickled

51

Jelly

87

Melon Mangoes
Mixed Pickles

52

Green Tomatoes, Preserved

28

55

Gumbo iillet Powder

68

Mixed Sauce

65

Mock Olives

55

Herbs, To Dry

6S

Mulberries, Preserved

26

Honey, Quince

45

Mushroom Catsup

62

INDEX

77

Nasturtiums, Pickled

55

Plum Marmalade

31

^'ectariues, Preserved,

27

Plums, Blue, Canned

16

Blue, Preserved,

24

Oiled Pickles

57

Copper, Preserved

24

Oil Stoves

10

Dried

40

Olives, Mock

55

Spiced

48

Onion Vinegar

67

Powder, Curry

Gumbo Fillet

68

Onions, Pickled

56

68

Orange and Lemon-Peel

41

Ragout

68

Orange Marmalade, No. 1

30

Soup
Powders and Dried Herbs

69

Marmalade, No. 2

31

68

Prawlings

41

Preserved Apples

19

Syrup

41

Apricots
Blackberries

27

Oranges, Preserved

26

20

Cherries

21

Parsley, Pickled

Pciicli Butter

56

Citron

21

33

Crab Apples

20

Jelly

37

Currants

22

JMangoes

53

Currants, White

22

Marmalade

31

Damsons

22

Peaches, Brandy

39

Dewberries

22

Canned, No. 1

14

Ginger

22

Canned, No. 2

14

Greengages

23

Dried

40

Green Gooseberries

24

Preserved

26

Huckleberries

24

Spiced

47

Lemons

25

Pear Butter

33

Limes

26

Jelly

38

Mulberries

26

Pears, Canned

15

Nectarines

27

Dried

40

Oranges

26

Preserved

27

Peaches

26

Spiced

48

Pears

27

Peas, Canned <•

17

Pineapple

27

Pepper Mangoes

53

Plums, Blue

24

Peppers, Pickled

56

Plums, Copper

24

Piccalilli

57

Prunes

24

Pickle, Celery

50

Pumpkin

22

Lemon

51

Quinces

27

Pickled Beans

49

Raspberries

28

Cabbage

50

Strawberries

28

Cabbage, Red

50

Tomatoes, Green

28

Cauliflower

51

Tomatoes, Ripe

29

Corn

61

Tomatoes, Yellow

29

Martines

M

Watermelon-Rind

22

Nasturtiums

55

Yellowgages

24

Onions

56

Preserving

19

Parsley

56

Preserving Kettle

10

Peppers

56

Prunes, Preserved

24

Tomatoes, Green

58

Pumpkin, Preserved

22

Tomatoes, Ripe

5S

Walnuts

58

Quince Honey

45

Pickles, Cucumber, Small

51

Jelly

3iS

Mixed

55

Marmalade, No. 1

31

Oiled

57

Marmalade, No. 2

32

Sour

48

Quinces, Canned

36

Sweet

47

Canned with Apples

11

Pickling

47

Dried

40

Season for

61

Preserved

27

Pineapple, Canned

15

Spiced

48

Canned with Apples 11

Preserved

27

Ragout Powder

63

Syrup

44

Rai-pberries, Canned

16

Plum Butter

33

Canned with Cur-

Jelly

38

rants

13

7S

INDEX

Raspberries, Preserved

2S

Syrup, Rose

45'

Raspberry Jam

H2

Strawberry

45

Jelly

38

Violet

45

Syrup

45

Syrups

43

Vinegar

46

Red Currant Jam

30

Tarragon Vinegar

67

Rhubarb Jam

32

Tomato Butter

34

Jelly

3S

Catsup, No. 1

63

Rir)e Tomatoes, Preserved

29

Catsup, No 2

63

Rose Syrup

45

Catsup, Cold

64

Figs

42

Sauce, Bordeaux

49

Mangoes

54

Imitation of Worcester

Pickles, Green

58

shire

65

Pickles, Ripe

58

Mixed

65

Tomatoes, Canned

18

Season for Pickling

61

Green. To Salt, for

Small Cucumber Pickles

51

Pickling

60

Soup Powder

69

Green, Preserved

28

Sour Pickles

48

Ripe, Preserved
Whole, Canned

20

Spiced Apples

48

18

Cantaloupes

48

Yellow, Preserved

29

Cherries

48

Tutti Frutti Jelly

39

Peaches

47

Pears

48

Vegetables, Canned

17

Plums

48

Vinegar, Blackberry

46

Quinces

48

Celery

66

Watermelon-Rind

48

Chili

66

Stoves. Small Oil

10

Horse-Radish

6t;

Strawberries, Canned, No. 1

17

Onion

67

Canned, No. 2

17

Raspberry

46

Preserved

23

Strawberry

46

Strawberry Jeily

39

Tarragon

67

Syrup

45

Violet Syrup

45

Vinegar

45

String Beans, To Salt, for

Walnut Catsup

64

Pickling

GO

Walnuts, Pickled

bH

Sweet Pickles

47

Watermelon-Rind, Preserved

21

Syrup, Blackberry

45

Spiced

48

Cherry

44

White Currant Jam

30

Currant

43

White Currants, Preserved

22

Grape

44

Worcestershire Sauce, Imita-

Lemon

44

tion of

65

Orange

44

Pineapple

44

Yellowgages, Canned

13

Quince

45

Preserved

24

Raspberry

45

Yellow Tomatoes, Preserved

29

7A^ O? THE

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CATALOGUE OF BOOKS

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Adrs. Rorer'^s Cook Book

A Manual of Home Economies. By Mrs. S. T. Rorer,

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Mrs. S. T. Rorer, for many years a teacher of cooking in
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